Vinegars are liquid products produced from the alcoholic and subsequent acetous
fermentation of carbohydrate sources. They have been used as remedies in many cultures …

Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the
production of fermented foods and beverages such as vinegar, kombucha,(water) kefir, and …

Fruit vinegars are popular condiments worldwide. Antioxidants and organic acids are two
important components of the flavors and health benefits of fruit vinegars. This study aimed to …

The popularity of fruits vinegar (FsV) has been increased recently as a healthy drink wealthy
in bioactive compounds that provide several beneficial properties. This review was designed …

The acetic acid bacteria (AAB) have important roles in food and beverage production, as
well as in the bioproduction of industrial chemicals. In recent years, there have been major …

Acetic acid bacteria (AAB) comprise a group of gram-negative or gram-variable, ellipsoidal
to rod-shaped cells that have an obligate aerobic metabolism with oxygen as the terminal …

In the current study, twenty traditional home-made vinegars collected from different regions
of Turkey were characterized in terms of their antioxidant, antimicrobial, mineral and volatile …

Although organic acids have been used to counteract pathogens in food for many years,
there is a glaring need to assess and improve their continued effectiveness and …

Acetic acid is an important platform chemical. It is mainly produced synthetically and only 10
percent of the world production is manufactured by bacterial fermentation for making …

Vinegar is one of the most widely used acidic condiments. In recent decades, rapid
advances have been made in the area of vinegar research, and the intellectual structure …